Learn More About Chef Woody's Journey
Today we’d like to introduce you to Woolery “Woody” Back.
Hi Woolery “Woody”, so excited to have you with us today. What can you tell us about your story?
I started in restaurants as a teenager working front of house at a pizza place. Like many in this industry, I eventually became more interested in what was happening in the kitchen than in the dining room. The pace, the teamwork, and the creativity really pulled me in, and it didn’t take long before I realized that cooking was what I wanted to do.
I studied culinary arts at Johnson & Wales University and began building my career working in kitchens in Virginia and Georgia. Along the way I had the opportunity to learn from some incredibly talented chefs who were deeply committed to great ingredients and thoughtful cooking.
Some of the most formative experiences came working with Tom Colicchio and Linton Hopkins, who helped shape how I think about food, ingredients, and kitchen culture.
Over time I worked into leadership roles and eventually became Executive Chef at Table & Main. That restaurant helped define my voice as a chef, focusing on seasonal ingredients, Southern traditions, and food that feels both comforting and refined.
Later I became a partner in Coalition Food and Beverage in Alpharetta. That experience expanded my role beyond just cooking and into the broader side of building restaurants and leading teams.
I’ve now been cooking professionally for nearly three decades, and I’m still driven by the same things that first drew me into the kitchen: great ingredients, great people, and the chance to create something meaningful through food.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Like most restaurant careers, it definitely hasn’t been a smooth road. Kitchens are demanding environments with long hours, a lot of pressure, and a constant need to perform at a high level.
Early in my career it meant working nights, weekends, and holidays while trying to learn as much as possible and prove myself in every kitchen I stepped into.
The industry itself has also gone through major challenges over the years: economic downturns, the COVID pandemic. Each of those moments forced restaurants and chefs to adapt and rethink how they operate.
At the same time, those challenges can also be the best teachers. They push you to become more resilient, more creative, and more focused on building strong teams. Looking back, many of the toughest moments ended up shaping me the most as both a chef and a leader.
Appreciate you sharing that. What else should we know about what you do?
My cooking is rooted in seasonal Southern cuisine with a strong focus on local ingredients. I’ve always been inspired by the traditions of Southern food, but I enjoy approaching those flavors with a slightly modern perspective while still respecting where they come from.
My menus start with what farmers are growing and what’s in season. That connection to local agriculture and the people producing the ingredients has always been important to me.
During my time at Table & Main, the restaurant was recognized with a Michelin Bib Gourmand, which was a meaningful acknowledgment of the work our team was doing: serving thoughtful, high-quality food in a way that remained approachable and rooted in Southern hospitality.
While there are certainly dishes people associate with me – fried chicken is probably one of them – what I’m most proud of isn’t a specific dish. It’s the teams I’ve been able to help build and mentor over the years.
More recently, I’ve also begun doing consulting work with restaurants and hospitality groups. A big part of that work involves helping teams refine menus, improve kitchen systems, and develop cooks and leadership within their kitchens. After spending decades in the industry, it’s rewarding to be able to step into different kitchens and help operators strengthen their food programs while mentoring the next generation of cooks.
What sets me apart the most is trying to strike a balance between creativity and approachability. I want food to be thoughtful and well-executed, but at the end of the day it should still feel welcoming and satisfying.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
No chef does this alone. I’ve been fortunate to work with and learn from some incredible people throughout my career.
Chefs like Linton Hopkins were hugely influential in shaping how I think about Southern food and seasonal cooking. I’ve also been lucky to work alongside strong restaurant partners and teams who believed in the same vision of community-focused restaurants.
One person who deserves a lot of credit is Ryan Pernice, owner and operator of Table & Main and the driving force behind R.O. Hospitality. Ryan created an environment where chefs were trusted and supported to do their best work, and that kind of leadership makes a huge difference in this industry.
Of course, my wife, Amanda, is my biggest supporter throughout my career. The restaurant industry is demanding with long hours and constant pressure. Having someone who understands and supports that commitment makes all the difference. Her encouragement and belief in what I do have been a huge part of the journey.
Beyond that, so much of what we do in restaurants depends on the people around us, the farmers, purveyors, cooks, servers, managers, and mentors who help shape every step of the journey.
At the end of the day, restaurants are never about one chef. They’re about the community of people who make the work possible.
***This interview first appeared in VoyageATL in April, 2026.
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